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Broccoli Cheddar Soup


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Ingredients

  • 4 tablespoons unsalted butter
  • 1 small onion, chopped small
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 1 cup half-and-half (I made my own, using 1/2 cup whole milk and 1/2 cup heavy cream)
  • 4 cups low-sodium vegetable or chicken broth
  • 1 bay leaf
  • Kosher salt and freshly ground pepper
  • 4 cups finely chopped broccoli florets and stems (a little over 1 pound of broccoli)
  • 1 cup finely chopped carrots
  • 8 ounces sharp cheddar cheese, coarsely grated

Instructions

  1. In a large heavy pot, melt the butter over medium-low heat. Add the onion and garlic, then cook until they’ve softened, 3-5 minutes.
  2. Stir in the flour and cook until golden (3-5 minutes), then gradually whisk in the half-and-half (or milk and cream) until the mixture is smooth.
  3. Add the broth, bay leaf, salt and pepper. Bring to a simmer, then reduce the heat to low and cook uncovered for 10 minutes, until the soup has thickened, stirring occasionally.
  4. Stir in the chopped broccoli and carrots. Simmer until the vegetables are tender, 15-20 minutes. Remove the bay leaf, and taste for seasonings (be careful with the salt, since the cheese will add some salt).
  5. Puree the soup to a slightly chunky texture using either a stick blender or a regular one*. Return the soup back to the stove, then whisk in the cheese until it’s melted and the soup is creamy. Serve immediately.

Notes

  • *If you’re using a regular blender, be careful and please please use these tips. No one ever had any fun cleaning broccoli cheddar soup off their kitchen ceiling.

Nutrition

  • Serving Size: 4